Feijoada (Brazilian Black Bean and Pork Stew)
In short: Black beans simmered for hours with smoked pork, sausage and dried beef until thick and glossy, served with rice, greens and orange slices. It takes about 3 h 10 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 2 h 30 min
- Resting
- 12 h
- Total
- 3 h 10 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 550 kcal
Feijoada is the Saturday lunch of Brazil, eaten from Rio to São Paulo in restaurants and around long family tables. Black beans simmer with salted and smoked pork, sausage and dried beef until the broth turns dark, thick and glossy. It always arrives with white rice, garlicky collard greens, orange slices to cut the richness, and toasted cassava flour. Make it a day ahead if you can, because it tastes even better reheated.
Instructions
- Soak the beans in plenty of cold water for 8 hours or overnight. In a separate bowl, cover the dried beef and ribs with cold water and soak for 12 hours, changing the water 3 or 4 times to draw out the salt.
- Drain the beans and put them in a large heavy pot with the 2.5 liters of fresh water and the bay leaves. Bring to a boil, skim off the foam, then simmer gently, partly covered, for 1 hour.
- Drain the dried beef and ribs, cover them with fresh water in another pot and boil for 10 minutes. Drain again and add them to the beans. Simmer for 45 minutes more, until the beans are nearly tender.
- Fry the bacon in a skillet over medium heat for 5 minutes until the fat melts. Add the sausage and brown it for 5 minutes, then add the oil, onion and garlic and cook for 6 minutes until soft.
- Scrape the skillet into the pot. Scoop out a ladleful of beans, mash them with a fork in a bowl and stir them back in. This thickens the broth.
- Simmer for 30 to 40 minutes more, stirring now and then, until the pork is tender and the broth coats a spoon. Add hot water if it gets too thick. Taste and add salt only if needed, since the meats are already salty.
- Rest the feijoada off the heat for 10 minutes and remove the bay leaves. Serve hot in bowls with rice, collard greens, orange slices and farofa.
Tips
- If you cannot find carne seca, use rinsed corned beef brisket or add extra smoked pork ribs. The stew will still taste right.
- A pressure cooker saves time: cook the soaked beans and rinsed meats together for 35 minutes, then simmer with the sautéed sausage mixture for 20 minutes without the lid.
Questions and answers
Can I make feijoada ahead of time?
Yes, and it tastes better the next day. Cool it, refrigerate in a covered container for up to 4 days and reheat gently with a splash of water.
Can feijoada be frozen?
Yes. Freeze it with its broth in airtight containers for up to 3 months, then thaw overnight in the fridge before reheating.
What do you serve with feijoada?
White rice, garlicky collard greens, orange slices, farofa and often a tomato and onion vinagrete. The orange cuts through the richness of the pork.
How long does it take to make Feijoada (Brazilian Black Bean and Pork Stew)?
About 3 h 10 min in total: 40 min of preparation and 2 h 30 min of cooking.
How many calories are in Feijoada (Brazilian Black Bean and Pork Stew)?
About 550 kcal per serving, with 36 g of protein, 40 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 40 g |
| Fat | 27 g |
| Fiber | 11 g |
| Sugar | 3 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
